In a large mixing bowl, cream the butter and brown sugar until light and fluffy.

Add the maple syrup, egg, and vanilla extract. Mix until well combined.

In a separate bowl, whisk together the flour, baking soda, and cinnamon.

Gradually add the dry ingredients to the wet mixture, mixing just until a dough forms.

Cover and chill the dough for at least 30 minutes for easier handling.

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

Scoop dough by the tablespoon and roll into balls. Place 2 inches apart on the baking sheet.

Flatten each slightly with the bottom of a glass or your hand.

Bake for 8–10 minutes, or until the edges are just golden.

Let cool on the sheet for 5 minutes before transferring to a wire rack.

In a small bowl, whisk together the powdered sugar and maple syrup.

Add milk a little at a time until the icing is smooth and pourable but thick enough to hold its shape.

Once the cookies are completely cool, spoon or drizzle the icing over each one.

If using, sprinkle with chopped pecans before the icing sets.

Let the icing dry completely before stacking or storing.